Man, I love Apfelwein

[Leadgolem]

Assuming a typical dry ferment, and a typical gravity of 1.050 for your OG you should get about 6.7% ABV out of straight apple juice. You would want an FG of about 1.037 if you are aiming for a 5% ABV. I've had FG's slightly under 1.0 with this stuff.

 

[GNBrews]

Anyone tried mead yeast? Also, should i play it safe and use a larger carboy because of the krausen (assuming i dont use montrachet)?

I've not experienced any sizable amount of krausen when fermenting cider.

 

[Adrenaline-Junkie]

Thanks! Just trying to decide if i should free up a carboy or just use one that i have open.

 

[mike_in_ak]

I've not experienced any sizable amount of krausen when fermenting cider.

I definitely had some with Graff using S04. But there's malt in that of course.

 

[Skydog60]

First place 2013 NYC Homebrew Alley

Category 28c Apple Wine.

 

[mike_in_ak]

Did it differ in anyway from the original?

 

[Leadgolem]

I've not experienced any sizable amount of krausen when fermenting cider.

I think that's more dependent on the yeast strain, and possibly temperature. I've had some really serious krausen doing cider, though that was in a hot house in summer with distillers yeast....

 

[Skydog60]

Did it differ in anyway from the original?

No this was an EdWort original.

 

[mike_in_ak]

How old was it?

 

[jamatoy]

Apfelwein Started 1/5/13 Bottled 2/2/13
(5 gallons White house apple juice w/ 1lb. corn sugar and 1 packet of Red Star Montrachet yeast)
OG: 1.056
SG: 1.020 1/12/13-4.5%
FG: 1.002 2/2/13-7.1%

Apfelwein Started 1/12/13 Bottled 2/11/13
(6 gallons Great Value apple juice w/ 1lb. corn sugar and 1 1/2 cup brown sugar and 1 packet of Red Star Montrachet yeast)
OG: 1.058
FG: 0.998 2/11/13-7.9%


These are my first attempts at this!!! I like the 2nd one better since it has a better taste. The first one didn't have a lot of apple taste. I tried the apple juices first and liked GV's better I think the White House used more water than GV. Next batch is going to have some concentrate added as well. My calculations maybe off but its close enough for me. Hope this helps anyone!

 

[Skydog60]

How old was it?

The batch was brewed on 10/26/2012, kegged 12/10/2012, bottled end of December. Carbonation was not were I expected. Judges thought it was petillant and would have liked to have it sparkling. Other then that it was well liked.

 

[Adrenaline-Junkie]

So im gonna give this a go. Im looking to get a slightly higher ABV than what the recipe is designed for. Does anyone have any suggestions on how much sugar to add to a 5 gallon batch if i want to get like 12-15% ABV? Should i double pitch because of the high abv or will i be fine if i use a yeast that can handle the higher abv well?

 

[HerrMunich]

First of all, this is my first post - thank you all for being awesome and opening my eyes to what I know will soon be an obsession!

My question is simple - is this mold? I lifted the bottle up, and see similar "white circular growth" on the bottom as well; so I'm not sure if it's yeast growth or something more nefarious! This is roughly 12 hours after having pitched the yeast.

This is my first batch of Apfelwein (1 gallon, using ~1/4th the recommended Montrachet yeast packet, ~.3lbs corn sugar), and only my second fermentation so it's likely user error, but I just wanted to get some verification!

 

[BrewerBear]

You're fine HerrMunich it looks like it is starting to ferment.

 

[Skydog60]

First of all, this is my first post - thank you all for being awesome and opening my eyes to what I know will soon be an obsession!

My question is simple - is this mold? I lifted the bottle up, and see similar "white circular growth" on the bottom as well; so I'm not sure if it's yeast growth or something more nefarious!

This is my first batch of Apfelwein (1 gallon, using ~1/4th the recommended Montrachet yeast packet, ~.3lbs corn sugar), and only my second fermentation so it's likely user error, but I just wanted to get some verification!

When did you start the batch?

What kind of juice?

Do you have an air lock on that jug? If not it could be an air born bacteria which may not ruin the batch but it would make it a sour apple wine.

Did you sanitize everthing (jug, yeast packet, sissors, Juice container, everything)?

It may not be mold but you will definitly know when you drink it. I would let it go. It looks like its fermenting if its got alcohol it ok.

 

[HerrMunich]

When did you start the batch?

What kind of juice?

Do you have an air lock on that jug? If not it could be an air born bacteria which may not ruin the batch but it would make it a sour apple wine.

Did you sanitize everthing (jug, yeast packet, sissors, Juice container, everything)?

It may not be mold but you will definitly know when you drink it. I would let it go. It looks like its fermenting if its got alcohol it ok.

I accidentally left it out of the original post - started roughly 12 hours ago! 100% Apple Juice (from Whole Foods, iirc the 365 organic brand), I did sanitize all the things you mentioned (maybe not thoroughly enough, we'll see!), and there is a 3-piece airlock on it, outside of the photo.

Thank you both BrewerBear and Skydog60 for the quick replies!

 

[Adrenaline-Junkie]

Looks like a normal fermentation starting up to me, id say run with it.

 

[PDXHollyD]

My wife has an app on her phone that she uses to track her calories with and Ed Worts Apfelwein is in it. I think it's called my fitness pal or something like that.

That one only estimates calories, I was more concerned with the carb count. But thank you! Do we know who figured out the calorie count, or how they worked it out?

 

[BrewerBear]

lots of pages,,,,,,any one gallon recipes?

Yes,just divide by 5

 

[res313]

I'm working my way through this thread in anticipation of making this as written Friday. It's funny around page 40 people are talking about a long thread.

 

[CreamyGoodness]

I've made 1 gallon batches and I have to say it is even easier than JAOM to put together. I dig it.

 

[fijigus]

L-Town Brewing (N8 and I) have made 5 batches including three variants. The first two were standard.

The third was 2 gallons standard treetop and 3 gallons of three apple treetop. As you can guess, tasted pretty much the same.

4th batch I went with 3 gallons standard and 2 gallons Orange PassionFruit Treetop. I think this stuff is awesome but its only 3 months old so waiting to see how it matures. Scary how much like Juice it tastes like. Also think I might have measured the sugar wrong so this might not be quite as strong as my other batches.

Final batch is still fermenting but I used Langdons instead of Treetop and a slightly different yeast because the store was out of Monachet. I also accidentally ended up with 4 containers of juice and 1 container of cider. And topped the thing off with a half gallon of some generic apple juice when I realized the langdons were not gallon containers after dumping them all in and not having a full carboy. Also had to add sugar a week after initial mix when I realized I had measured sugar wrong, which is when I realized I might have measured the OPFApfelwine sugar wrong. So this last batch has just about as mistakes as I could possibly make, and my guess is that it will still turn out awesome.

Love this receipe. And looking forward to making more flavors. Thanks Ed!

 

[454k30]

My wife and I make a lot of cider using Ed's methods. I have been told by several people that it is the wrong way to make cider, that it will spoil, that it will taste like vineger after a week, that all the bottles will explode. I say to those people that, after 1077 pages of people making cider this way, it is not wrong. I also felt obligated to post on what is the longest thread I have ever seen!

 

[roguemc]

Made a batch last night followed the recipe to a T, except added 1 gal of cranberry juice. I never realized making wine is so easy.

In all I think it took 10 minutes including sanitizing the carboy and cleaning up. I didn't even finish drinking my beer. Guess I am use to brewing all-grain and catching a nice buzz by the time I finish brewing.

 

[ComcastWineRookie]

I am contemplating making a batch, but instead of using the champagne yeast, using bacteria like lacto or brett, anyone ever try this, heard of it, or have any suggestions?

 

[Mellow52]

I made 10 gal and bottled, now six months + later it is kinda flat meaning almost no carbonation. How do I save it?

 

[bssrf4]

I made 10 gal and bottled, now six months + later it is kinda flat meaning almost no carbonation. How do I save it?

I drink mine without carbonation. You save it by drinking it!

 

[good11s]

I haven't seen Ed for nearly 500 pages. Is he even around anymore?

 

[mattd017]

Who's used apple juice with ascorbic acid in it? I know it's just Vitamin C, but it still scares me....

 

[black_talon]

Who's used apple juice with ascorbic acid in it? I know it's just Vitamin C, but it still scares me....

I have and it seems to be working fine so far!